Pecan Pumpkin Cheesecake Galette with Salted Caramel

When ready to cook, set Traeger to 350ºF & preheat, lid closed, for 10 to 15 minutes.

Using a mixer, whip the cream cheese & cane sugar until fluffy. Add the pumpkin, eggs, pumpkin spice, flour, sour cream, and vanilla & continue to beat until smooth.

Roll out each of the pie pastry onto a piece of parchment paper or Traeger peach paper.

Using a spatula, spread 1/2 the cream cheese filling onto each pie crust leaving a 2-inch space around the perimeter.

Drizzle 1/4c of salted caramel onto the cream cheese layer. Layer 1/2 of the pecans on each layer of cream cheese.

Fold over the edge of the crust all around the pie. Brush the pie edge with egg wash & sprinkle with raw Demerara sugar.

Place the Galettes (keep them on the paper) into a 9-10” cast iron pan. Place pans on the grill & close the lid.

Bake for 30 mins then check the crust for doneness. If not golden, continue to bake on the grill another 10 minutes or until the cheesecake is just getting set & the crust is nicely browned.

Remove from the grill & cool.

Drizzle with remaining caramel & sprinkle with more sea salt if desired.

Optional: If you do not have cast iron pans, you can place the peach paper directly on the grill if needed.